Evidence map›Paper›PMID 41532080›Full record

ArticleFood chemistry: X2026

Effects of storage time on the quality and microbial community of ripe Pu-erh tea.

Liuyu Li, Yiqiao Zhao, Yilong Li, Lisha Ran, Jinhua Chen, Kunbo Wang, Zhonghua Liu, Shi Li, Jianan Huang, Mingzhi Zhu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Liuyu LiNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Yiqiao ZhaoNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Yilong LiNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Lisha RanNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Jinhua ChenNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Kunbo WangNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Zhonghua LiuNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Shi LiInstitute of Yunnan Circular Agriculture Industry, Simao, Yunnan 665000, China.
Jianan HuangNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Mingzhi ZhuNational Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Long-term storage is beneficial to improving the quality of Ripe Pu-erh Tea (RPT). Using RPT with storage time of 0, 5, 10 and 15 years as materials, targeted (HPLC and GC-MS) and non-targeted (UHPLC-Orbitrap-MS and GC × GC-TOFMS) combined volatolomics and metabolomics coupled with electronic sensory evaluation were used to reveal the differences in chemical compositions and microbial community succession of RPT during storage. The results showed that catechin and caffeine were decreased during aging process, the volatile profile also evolved, with a decrease in aldehydes, alcohols, and an increase in hydrocarbons, contributing to the characteristic aged aroma. 1,2,3-trimethoxybenzene and (+)-cedrol were identified as the primary contributors to the "woody" character of RPTs with long storage years. Microbiological analysis identified

Indexed as

AromaElectronic sensory evaluationsMetabolomicsMicrobial fermentationPu-erh teaStorage

Identifiers

PMID41532080
PMCPMC12794518

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.